Siembra Azul Reposado 10 Year Anniversary Edition

Siembra Azul celebrates a decade of excellence with the Suro Special Anniversary Edition Reposado. This bottle represents 10 years of work. It is a careful blend selected by our Master Distiller. The velvet-like texture, spices, and floral notes of agave are worthy of celebration.

This Special Anniversary Edition Reposado is a celebration of 10 years in the highlands. Over 10 years of producing tequila at NOM 1414, we have accumulated a stunning variety of rested and aged tequilas. Our stocks of proprietary oak barrels present the opportunity to prepare a superior blend for our loyal customers in an affordable manner. We wanted to make something special for all the people who have supported our vision over the past decade.

We’re blending our stocks of Extra Anejos, we’re calling it a Reposado, and giving it to you! Regardless of age, ambiguous regulation allows tequila to be identified as a less aged category but not a more aged category. The truth is, our consumer niche prefers the pure expressions of agave that Siembra Azul has been known for. Our aging practices ensured the flavor profiles were elevated for those who enjoy aged tequila. This is for you!

Our Siembra Azul Suro Special Anniversary Reposado marks the beginning of a new chapter and a step towards creating The Future of Tradition that David has always envisioned.

The Rancho(s), or ranch(es), on which the agave are grown creates the terroir of the tequila. Terroir describes the way that the soil, climate, weather, and time in which the agave is grown affect the flavor profile of the tequila. In a quest for quality and traceability, Siembra Spirits uses both Single Estate and Estate Grown agaves. Single Estate means that all of the agaves come from one rancho. Estate Grown indicates that the rancho(s) is owned and cared for by the distillery where the tequila is produced.

CRT Agave Registration: 24587, 37158

The Consejo Regulador del Tequila (CRT) verifies and certifies the raw material and final product. The Regulatory Council of Tequila (CRT) was founded in 1994 and is accredited by the Mexican government to oversee and certify the production, bottling and labeling of tequila.The CRT Registration Number, which links directly to a satellite photo, proves the location of the Rancho, who owns it, and when the agaves were planted. This is essentially an agave “birth certificate.” Siembra Spirits collects this information to ensure our agaves are sourced ethically and from within the Denomination of Origin of Tequila and from the region whose terroir we seek to celebrate.

Planting: 2003, 2007

The planting and harvesting dates, like a wine's vintage, indicate the conditions in which the agave matured. With respect to terroir, there are two ways to ensure quality agave – Estate grown or Single Estate. Siembra Spirits, in a quest for quality, uses both practices. We use nothing but the highest quality highland Tequilana Blue Weber agave.

Harvest: 2011, 2012

You may notice that sometimes an agave's planting date doesn't correspond with the date of its maturity. These are baby agaves that have been replanted. There are three phases in which they are replanted, Lima, Naranja, and Toronja. These represent a lime, an orange, and a grapefruit – each indicating the approximate size of the plant at the time it is replanted. They lose no quality when they are transferred.

When the mature agave is saturated with its own natural sugars, skilled Jimadores carefully reap the swollen fruits from the earth using an instrument with a large circular blade called the Coa. The pencas are cut off from the large base – which is called a piña because it resembles a pineapple. The piña is the part used to make the tequila. There is no other spirit whose harvesting requires such intensive physical labor.

Lead Jimador: Luis Gonzalez, Salvador Campos

The Jimador is responsible for planting, nurturing and harvesting the agave plants. This expert uses generations of knowledge to read subtle signs in the plants to tell if they are healthy and when they are ripe. A Jimador may only see 4 or 5 crop rotations, as the life cycle of an agave is often up to 10 years. Jimadores require immense physical strength and precise techniques to cut the agave to the correct jima without injury. Over the years, Jimadores’ role in the industry has drastically changed and we seek to better support the workers and celebrate their expertise at every opportunity. To be a Jimador is to be part of a family – literally- many Jimadors work with their sons, cousins, uncles, and brothers, and pass their skills from generation to generation. Siembra Spirits is committed to supporting this generational practice and is closely partnered with our producers to ensure all workers are taken care of.

Type of Jima: Normal 2cm

The Jima is the cut of the agave. This describes how much of the leaf (penca) is left on the piña. Larga, Normal, or Razurada; a generous shave, a medium shave, or a razor close shave respectively. The type of Jima can be used to balance the flavor characteristics. More penca adds bitterness, which may be useful if your agaves have higher than normal sugar content.

Hyrdolyzation/Cooking

Brick Oven, 18 Ton, 50 Hrs total

This is perhaps the most important step in distinguishing mass-produced, industrial tequila from artisanal and traditional tequila. The roasting stage is when the starchy agave matter is converted into fermentable sugars using heat. Long, slow roasting in a brick oven draws out flavors over the course of up to 50 hours. However, other methods cut down on time and introduce chemicals, pressure and excessive heat to maximize efficiency. We believe this compromises the agaves’ flavors that took nearly a decade to develop.

Extraction

Milling

Once the agaves are cooked to perfection, they are removed from the oven and passed through a mill with four tandems. The agave is shredded four times to ensure as many of the sugars are extracted as possible.

Fermentation

Stainless Steel Tanks, 31000 L

In the fermentation process, yeast consumes sugars to convert them into alcohol. Curating the conditions of this process are essential to producing a quality spirit. Fluctuations in temperature and the environment affect the yeast and ultimately, the flavor profile. Siembra Azul is fermented with the yeast, SCE ec1118, which is the same yeast used in champagne production. This particular yeast brings unique organoleptic elements into the tequila. Additionally, while the yeast works in the 31000 Liter Stainless Steel containers, it is serenaded with Mozart and Vivaldi. Serenading fermentation is a practice from European wine producers in which the sound waves provide an optimal environment for the yeast to work.

Yeast SCE ec1118

Time: 228hrs

Distillation

Master Distiller: Sergio Cruz

Regulations dictate that all tequila must go through at least two phases of distillation; first Destrozamiento and then Rectificacion. Every distiller has their own method, which imparts distinct flavors to their product. Master Distillers blend art and science to produce their unique profile of tequila. The Vivancos use a copper still for destrozamiento and a hybrid copper and stainless steel, which is 3/4 copper with a steel top. The role of the Master Distiller includes deciding the amount of oxygenation, the timing of roasting, and when aged expressions are ready. Siembra Azul is overseen by Sergio Cruz.